Start by placing your bacon in a large pot and cook it over medium-high heat, stirring it occasionally until it has browned evenly. It should take you about 10 minutes.

Drain the bacon on a paper towel lined plate to get rid of the excess grease, but leave the bacon fat in the pot.

Add the onion, celery, bell pepper and carrots into the pot that should still have the bacon fat in it.

Cook the mixture until the onions have turned translucent. This should take about 8 minutes. Make sure to season the mixture every so often. When you season a little at a time, it builds a stronger flavor than adding salt at the end.

Add in the cream-style corn, the whole kernels, the chicken broth and the potatoes.

Bring the mixture to a boil.

When it has boiled, reduce the heat to medium-low, cover the pot and let it simmer until the potatoes are tender. This should take about 20 minutes.

Stir in the diced bacon, and do your final seasoning before serving.

I have trouble getting a final photo when Lindsey B is around to distract me. This will have to do.

Mmmmm. Bacon.

Love and Beer FloatsAngela

P.S. I can't figure out why I always try and put too much stuff into one container? It just makes things harder.